Vegan chili

• For 6 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chili Base
  • Olive oil : 2 tablespoons
  • Onion (diced) : 1 medium-sized
  • Garlic cloves (minced) : 3
  • Bell pepper (diced) : 1
  • Carrot (diced) : 2
  • Celery stalks (diced) : 2
  • Chili powder : 2 tablespoons
  • Cumin : 1 tablespoon
  • Paprika : 1 tablespoon
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
  • Crushed tomatoes ((28 ounces)) : 1 can
  • Vegetable broth : 2 cups
  • Kidney beans ((15 ounces each)) : 2 cans
  • Corn kernels ((frozen or canned)) : 1 cup
• Toppings
  • Avocado (sliced) : 1
  • Fresh cilantro (chopped) : 1
  • Lime (cut into wedges) : 1

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Chili Base
• Heat olive oil in a large pot over medium heat.
• Add diced onion, minced garlic, diced bell pepper, diced carrot, and diced celery stalks to the pot. Cook for about 5 minutes until the vegetables are softened.
• Stir in chili powder, cumin, paprika, salt, and black pepper. Cook for another minute to toast the spices.
• Add crushed tomatoes, vegetable broth, kidney beans, and corn kernels to the pot. Stir well to combine.
• Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.
• Serve and Garnish
• Ladle the vegan chili into bowls.
• Top each bowl with sliced avocado, chopped fresh cilantro, and a squeeze of lime juice.
• Serve hot and enjoy!

Tips

• For a spicier chili, add a pinch of cayenne pepper or a diced jalapeno pepper.
• This vegan chili can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will develop even more over time.

Information

• This vegan chili is packed with protein and fiber from the kidney beans and vegetables, making it a nutritious and satisfying meal.
• Feel free to customize this recipe by adding your favorite vegetables or spices.